Enzymatic polishing of cereal grains for improved nutrient retainment
Enzymatic polishing of cereal grains for improved nutrient retainment
复制标题
对谷物进行酶抛光以改善营养保留
DOI：
10.1007/s13197-014-1405-8
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发表时间：
2014
期刊：
影响因子：
--
通讯作者：
R. Banerjee
中科院分区：
文献类型：
--
作者：
Anshu Singh;Sandipan Karmakar;B. Samuel Jacob;P. Bhattacharya;S. P. Jeevan Kumar;R. Banerjee
Consumer acceptance of food products is largely driven by the dietary and functional quality of their ingredients. Though whole cereal grains are well known for bioactive components, scientists are facing dire need for better technologies to prevent the nutritional losses incurred through the conventional food processing technologies. Application of enzyme for depolymerisation of carbohydrates present in bran layer of grain is becoming an efficient method for phenolic mobilization and dietary fiber solubilisation. The present article emphasizes deep insights about the application of enzyme as an alternative technology for cereal grain processing to improve the product quality while forbidding the nutritional losses in an eco-friendly manner.
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影响因子：
5
作者：
Steffen, LM;Jacobs, DR;Sinaiko, AR
通讯作者：
Sinaiko, AR
影响因子：
29.4
作者：
Papathanasopoulos A;Camilleri M
通讯作者：
Camilleri M
DOI：
10.1038/oby.2005.240
发表时间：
2005-11-01
期刊：
OBESITY RESEARCH
影响因子：
--
作者：
Bazzano, LA;Song, YQ;Liu, SM
通讯作者：
Liu, SM
影响因子：
7.1
作者：
Liu, SM;Willett, WC;Colditz, G
通讯作者：
Colditz, G
影响因子：
7.1
作者：
Katcher, Heather I.;Legro, Richard S.;Kris-Etherton, Penny M.
通讯作者：
Kris-Etherton, Penny M.